Ingredients:

1		spaghetti squash, halved lengthwise and seeded
2	tablespoons	vegetable oil
1		onion, chopped
1	clove	garlic, minced
1 1/2	cups	chopped tomatoes
3/4	cup	crumbled feta cheese
3	tablespoons	sliced black olives
2	tablespoons	chopped fresh basil

Procedure:
1. Preheat oven to 350 degrees F. Lightly grease a baking sheet.

2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.